Monday, May 20, 2024

Gluten Free Carrot Cake Vegan Cheesecake

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For now, love yourself and enjoy this one ... 



Now love yourself and enjoy this one ...

This rich, creamy, paleo and vegan cheesecake tastes like gluten free carrot cake but is secretly dairy, gluten, egg and refined sugar free and healthy!

Gluten Free Paleo And Vegan Carrot Cake Cheesecake - This super easy, rich, creamy, paleo and vegan friendly cheesecake tastes like carrot cake but is secretly dairy, gluten, egg and refined sugar free and healthy! Perfect for Easter! | Foodfaithfitness.com | @FoodFaithFit

Holy creamy! Holy crunchy-crust! Holy spicy-sweet and…VEGGIE PACKED?! WHAT. THE. WHAT?!

You guys. After countless tries, and an insane amount of effort, I have FINALLY created THE most taste-buds-falling-off-face, velvety smooth, SUPER rich and creamy gluten free cheesecake. Liiike, without the cream cheese.

Or the eggs.

Or any of the dairy/grain/gluten/ANYTHING UNHEALTHY EVER that is in a cheesecake. I mean, we’re talking VEGETABLES in cheesecake for cryingoutloud. Healthy dessert game STRONG.

RAWR.


Gluten Free Paleo And Vegan Carrot Cake Cheesecake - This super easy, rich, creamy, paleo and vegan friendly cheesecake tastes like carrot cake but is secretly dairy, gluten, egg and refined sugar free and healthy! Perfect for Easter! | Foodfaithfitness.com | @FoodFaithFit

That was awkward wasn’t it?

Really though. It’s not even one of those kinds of “vegan cheesecakes” (I’m looking at your coconut raw cheesecakes) that is really just frozen coconut cream and is not creamy and cheesecake like AT ALL.

This is the REAL DEAL.

It’s one of those recipes that I actually created for the delicious-nutritious-dessert loving peeps that I know you are a while ago, and my finger has been hovering over “publish post” for like ALL THE TIME since then. But, I had to resiiiiiiist until the OPTIMAL (closer to Easter) time ya know? These are the struggles of a food blogger. Always wanting to post healthy Easter desserts way before Easter!

I didn’t know if I should publish THIS or the gluten free vegan carrot cake blondies first.

But, this came last. BECAUSE BEST FOR LAST RIGHT?

[Tweet “This #Vegan + #Paleo Carrot Cake Cheesecake is a healthy treat for #Easter! @udisglutenfree”]

Additionally. Carrots. In a cheesecake. Just wanted to remind you of the potential for your brain to equate eating a slice of this vegan cheesecake to eating some sort of kale salad recipe. My brain allllllready went there. NO SHAME.


Gluten Free Paleo And Vegan Carrot Cake Cheesecake - This super easy, rich, creamy, paleo and vegan friendly cheesecake tastes like carrot cake but is secretly dairy, gluten, egg and refined sugar free and healthy! Perfect for Easter! | Foodfaithfitness.com | @FoodFaithFit

Now that we’ve got all the preamble (fancy word!) out of the way let me introduce you to your newest BFF that you’ve actually already met about 800 billion times in some paleo magic cookie bars, paleo lemon bars, healthy pumpkin cheesecake bars AND paleo pecan pie bars. Peeps, this STUPID-EASY, minimal ingredient crust is basically the savoir of all things that, ummm, need a crust (Hi captain obvious!) It pretty much is foolproof and just works always. Like, sometimes I think I should switch it up a little, so I try something new. Which ends in me crying in a corner with my face hovering over a skillet of hazelnut paleo brownies.



Which is why it’s always poppin’ its perfectly crunchy, sweet and coconut-y little self around these parts the interwebz. You get it.


Gluten Free Paleo And Vegan Carrot Cake Cheesecake - This super easy, rich, creamy, paleo and vegan friendly cheesecake tastes like carrot cake but is secretly dairy, gluten, egg and refined sugar free and healthy! Perfect for Easter! | Foodfaithfitness.com | @FoodFaithFit

The cheesecake-y part is this magical combination of thick, dreamy cashew cream, a tasty drizzle of creamy coconut oil, a few generous pinches of nutmeg and cinnamon and caramely-sweet coconut sugar that is basically the definition of EVERYTHING in my life right now.

Oh…and CARROT BABY FOOD. And, now you’re grossed out forever.

Don’t be. SRSLY guys. You can’t have carrot cake without carrots so OBVI the inclusion of carrots in this vegan cheesecake is a given. Plus, remember the paleo breakfast cookies with kale AND superfood paleo brownies? I am all about a little STEALTH MODE dessert-veggie action.


Gluten Free Paleo And Vegan Carrot Cake Cheesecake - This super easy, rich, creamy, paleo and vegan friendly cheesecake tastes like carrot cake but is secretly dairy, gluten, egg and refined sugar free and healthy! Perfect for Easter! | Foodfaithfitness.com | @FoodFaithFit

Mostly because my brain is able to justify the amount that I eat in one sitting that way. Don’t look at me like you don’t UNDERSTAND ME. You’ve been there. Yes, I’m looking at YOU.

Mmkay. 2 out of 3 layers DISCUSSED. Butbutbut, there is this optional, but actually not REALLY optional layer of coconut whipped cream that I am going to suggest that you add, but really I am TELLING you to add it because:


Gluten Free Paleo And Vegan Carrot Cake Cheesecake - This super easy, rich, creamy, paleo and vegan friendly cheesecake tastes like carrot cake but is secretly dairy, gluten, egg and refined sugar free and healthy! Perfect for Easter! | Foodfaithfitness.com | @FoodFaithFit

  1. Its coconut whipped cream. That is just something that should never be questioned in life, no matter the circumstances.
  2. If you are one of those odd people that I may have to unfriend after this for the coconut questioning shenanigans going on in your brain (jokes! I <3 you) then do it for the PRETTY.

A smooth, creamy layer of pale(o) (<— see what I did there?) white, coconut cream on top of that vibrant, orange, carrot-packed, spicy-sweet cheesecake is 110% your newest most favorite way to eat a salad ever.


Gluten Free Paleo And Vegan Carrot Cake Cheesecake - This super easy, rich, creamy, paleo and vegan friendly cheesecake tastes like carrot cake but is secretly dairy, gluten, egg and refined sugar free and healthy! Perfect for Easter! | Foodfaithfitness.com | @FoodFaithFit

Now, go make me RLY RLY happy for you, and put this inside your face sometime soon mmkay?


Gluten Free Paleo And Vegan Carrot Cake Cheesecake - This super easy, rich, creamy, paleo and vegan friendly cheesecake tastes like carrot cake but is secretly dairy, gluten, egg and refined sugar free and healthy! Perfect for Easter! | Foodfaithfitness.com | @FoodFaithFit

Print

Gluten Free Carrot Cake Vegan Cheesecake {Paleo}

This rich, creamy, paleo and vegan cheesecake tastes like gluten free carrot cake but is secretly dairy, gluten, egg and refined sugar free and healthy!

NOTES: Please read recipe carefully as certain parts need to be prepared in advance, and cooled overnight.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 53 minutes
Total Time 1 hour 8 minutes
Servings 12
Author FoodFaithFitness

Ingredients

For the cheesecake:

  • 3 Tbsp Flax meal
  • 7 1/2 Tbsp Warm water
  • 2 1/2 Cups Roasted cashews covered in water and soaked overnight (340g)
  • 1 1/4 Cups Carrot baby food
  • 1/2 Cup + 2 Tbsp Coconut sugar
  • 5 Tbsp Unsweetened vanilla almond milk
  • 5 Tbsp Agave honey for Paleo
  • 2 1/2 Tbsp Coconut oil melted
  • 1 3/4 tsp Cinnamon
  • 1 1/4 tsp Ground nutmeg
  • 1 1/4 tsp Raw vanilla extract
  • Pinch of salt

For the crust:

  • 1/3 Cup Coconut oil at room temperature (should be the consistency of softened butter)
  • 3 Tbsp Agave honey for paleo version
  • 3/4 Cup Coconut flour sifted (66g) *read notes!
  • Pinch of salt

For garnish:

  • 1/3 Cup Pecans chopped (40g)
  • Whipped coconut cream for topping (optional)

Instructions

  • Preheat your oven to 350 degrees.
  • In a small bowl, whisk together the 3 Tbsp of flax meal and 7 1/2 Tbsp of warm water and place into the refrigerator to gel while you make the cheesecake.
  • Place the soaked cashews into a high-powered blender (make sure you drained the water into the sink first!) along with all of the other ingredients for the cheesecake. Puree until thick, smooth and creamy, scraping down the sides as necessary. Set aside while you make the crust. Note: you want to be able to pour the cheesecake onto the crust as SOON as it’s out of the oven, which is why it’s best to prepare it first.
  • In a large bowl, beat together the coconut oil and agave for the crust, until smooth. Stir in the coconut flour and a pinch of salt until well mixed. Your dough will be quite wet.
  • Press the dough evenly into the bottom of a 9 inch Spring form pan. Since the dough is quite wet it might take a little bit of time, so just be patient.
  • Bake until the edges of the crust are lightly golden brown, about 7-8 minutes.
  • When the crust has about 2 minutes left to bake, transfer the cashew mixture into a large bowl and pour in the flax eggs from the refrigerator. You want to leave them into the refrigerator as long as possible, so they can really gel up. Stir until the flax is evenly mixed into the cashew cream.
  • Remove the crust from the oven. Your crust with most likely have risen in a few spots. Just use a small spoon to pack it back down flat. Pour the cheesecake mixture over top and smooth out evenly. If you are not going to use coconut cream on the cheesecake, then sprinkle the chopped pecans around the perimeter of the cheesecake at this point.
  • Bake until the cheesecake has risen and the outside appears set and firm, but just a small circle in the center still appears slightly jiggly, about 45 minutes. Remove from the oven and let cool completely on the counter. Then, cover and refrigerate overnight to completely set,
  • OPTIONAL: once refrigerated, remove from the pan and spread whipped coconut cream on top, and then sprinkle on the pecans if you haven’t already. Place into the freezer for 20 minutes to set the cream.
  • DEVOUR.***

Notes

I’ve made this crust with different brands of coconut flour and, to get 66g, some brands need less than 3/4 cup. So, I STRONGLY urge you to weight your flour to make sure you get perfect results.
*I buy my cashews pre-roasted. If you’re aren’t, stick them in a 400 degree oven for just a few minutes, until lightly golden brown.
***It can be a little difficult to get the first piece of cheesecake out. Just make sure your getting your knife under the crust, not between the crust and cheesecake. An offset spatula really does the trick for serving here!

FOR THIS RECIPE, I RECOMMEND:


  • img
    Coconut Sugar

  • img
    Coconut Oil

  • img
    Blendtec

  • img
    9 Inch Spring Form Pan

Learn more about living gluten free! Visit http://udisglutenfree.com/community

This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

Keep in touch with Udi’s Gluten Free on social media for more delicious ideas: Facebook / Twitter /Instagram/Pinterest


Gluten Free Paleo And Vegan Carrot Cake Cheesecake - This super easy, rich, creamy, paleo and vegan friendly cheesecake tastes like carrot cake but is secretly dairy, gluten, egg and refined sugar free and healthy! Perfect for Easter! | Foodfaithfitness.com | @FoodFaithFit

Weight Watchers Points Per Serving: SmartPoints: 17 Points+: 11. Old Points: 9

(per 1/12 of the cheesecake with no coconut cream)


IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!
:)

Want more healthier carrot cake ideas?


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Paleo Gluten Free Carrot Cake Baked Donuts


Carrot-Cake-Cupcakes-2

Gluten Free Carrot Cake Cupcakes


Mini-Easter-Carrot-Cake-Cupcakes-3-533x800

Mini Gluten Free Carrot Cakes


Gluten Free Paleo And Vegan Carrot Cake Cheesecake - This super easy, rich, creamy, paleo and vegan friendly cheesecake tastes like carrot cake but is secretly dairy, gluten, egg and refined sugar free and healthy! Perfect for Easter! | Foodfaithfitness.com | @FoodFaithFit

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The post Gluten Free Carrot Cake Vegan Cheesecake appeared first on Food Faith Fitness.

References:

By: Taylor Kiser
Title: Gluten Free Carrot Cake Vegan Cheesecake
Sourced From: www.foodfaithfitness.com/gluten-free-carrot-cake-vegan-cheesecake/
Published Date: Thu, 06 Apr 2023 13:09:37 +0000


Frequently Asked Questions

What is the difference between basil and oregano?

Both of these herbs belong to the Lamiaceae family. They share similar flavors, but the differences are obvious.

Oregano is more pungent than basil. It also adds an extra layer of flavor to foods.

Basil leaves are smaller than oregano leaves. They are also softer and less aromatic.

The two herbs are often used interchangeably. Although they are quite similar, each has its distinctive qualities.


Which spices from the kitchen are used to cure diseases?

There are more than 4000 medicinal plants that are widely distributed throughout the world. Some of these plants contain active compounds that may help treat various ailments.

In India alone, there are more than 1000 species of herbs that are used for medical purposes. This includes Ayurvedic medicine, Unani medicine, Siddha medicine, Homeopathic medicine, and Chinese medicine.

The most common ingredient found in these medicines is ginger. Ginger contains volatile oils that give it its aromatic flavor. These oils contain anti-inflammatory properties that make them useful against arthritis, fever, vomiting, and indigestion.

Ginger also helps relieve nausea and stomach cramps caused due to pregnancy. Pregnant women often consume ginger tea to reduce morning sickness. Ginger is also commonly used for cough and cold relief.

Another spice that is known to have medicinal value is turmeric. Turmeric contains curcumin which has been shown to inhibit tumor growth. This makes it an effective cancer treatment.

Turmeric is also considered to be very beneficial for joint health. It relieves inflammation and stiffness associated with rheumatoid arthritis. It is also believed to prevent osteoporosis.

Garlic, too, is another herb that is extensively used in traditional medicine. Its healing qualities include treating infections, asthma, heart disease, and diabetes and even reducing cholesterol levels. Garlic oil is also used to treat wounds and insect bites.

Garlic is a natural antibiotic that fights bacteria and viruses. The antibacterial property makes it ideal for treating respiratory tract infections such as bronchitis and pneumonia.

It is also helpful in preventing urinary tract infections.

Other spices like cinnamon, cloves, nutmeg, cardamom, black pepper, ginger, cayenne, mustard seeds, fennel, and coriander are also used to treat different illnesses.


What is the difference between "regular" and smoked paprika powder?

Regular Paprika Powder (Piment d'Espelette) is an essential ingredient for our recipes. We use it for its intense flavor and color. It's also used as a spice and seasoning agent. Smoked Paprika Powder (Paprika Chorizo) adds a smoky taste and aroma to dishes. Both types of Paprika Powder come from Spain, where they grow the best peppers in the world.

Smoked Paprika Powder (Chorizo Paprika) is made from red peppers, which are dried slowly in special ovens. This gives them a rich flavor. They are then ground and mixed with salt, garlic, and spices.

Regular Paprika Powder (Espelette Paprika) is made by grinding green bell peppers without additives.


What is the difference between herbs and spices?

Herbs are used for cooking, and spices are used for seasoning.

Herbs have more intense flavors and can be used to cook dishes, while spices can bring out the flavor of foods without altering the taste.

Spices can also be added to food during preparation, such as curry. Spices may be bought individually, or whole packages may be purchased. There are many spices, including black pepper, cayenne pepper, cinnamon, cloves, coriander, garlic, ginger, nutmeg, oregano, paprika, parsley, rosemary, sage, salt, thyme, turmeric, vanilla extract, etc.

The best way to ensure that you are selecting the right spice for your dish is to read the label carefully. If there is an ingredient list, look for "spice" among the ingredients. A common mistake cooks make is buying too much of a particular spice because they do not realize how little they need.

There are a few basic rules to follow when choosing which herb or spice to use. For example, most herbs are fresh, whereas spices tend to last longer. Also, herbs are generally found in small quantities, while spices come in larger containers. Finally, most herbs are usually sold loose (or ground), while spices are packaged in jars or cans.

As long as you are careful to select the correct herbs or spices, you will find that adding them to recipes makes preparing meals easier. After all, spices add flavor to various dishes, while herbs can help improve the appearance and aroma of food.


What herb heals all wounds?

The answer to this question varies depending on the type and severity of the wound.

The herb comfrey (also known as knitbone) has long been used for its healing properties, particularly for skin injuries such as cuts and bruises.

Studies suggest that comfrey contains allantoin, which helps speed up healing. Other herbs commonly used for healing wounds include calendula, plantain, and yarrow. These herbs help to reduce inflammation, stop bleeding and speed up the skin's healing process.

In addition to herbs, honey has also been found to have powerful antimicrobial properties that can help prevent wound infection.

Herbs for wound care is an age-old practice that continues to be used today. However, herbs should not replace medical treatment, and always consult your doctor before using herbs for healing. With the right herbs, you can give your body the support it needs to heal naturally.


Why do some love coriander and others don't?

Some people hate coriander, while others love it. But why?

Coriander is an herb that grows in warm climates throughout the world. It is native to both North America and Europe.

The leaves of the plant are used in cooking and can also be found in condiments such as salad dressings and dips. When added to food, coriander provides a spicy flavor.

Many people love its taste because it adds a fresh flavor to dishes without overpowering them. Others dislike the smell and taste of coriander because they find it too strong.

But there is more to coriander than meets the eye. There are two types of coriander – sweet and hot. Sweet coriander is milder and sweeter tasting compared to hot coriander.

Sweet coriander is usually grown for its seeds, often called cilantro. This type of coriander is easy to grow and is very low maintenance.

Hot coriander is most commonly used in Indian cuisine. Hot coriander gives a rich flavor to curries and sauces, making it popular among Indians.

Some people say that hot coriander tastes better than sweet coriander. However, the opposite is true for those who prefer sweet coriander.

There are many reasons why people enjoy different varieties of coriander. For example, one person may love the taste of coriander, while another enjoys the aroma.

Whether you like sweet or hot coriander, you might be surprised to learn that you can buy both types of coriander online.


Is it safe to eat raw garlic?

Raw garlic contains potent compounds that could cause stomach upset. Garlic should always be cooked before eating.

Garlic is one of the oldest known medicinal plants. It has been used since ancient times to treat various ailments.

Today, garlic is still commonly used for treating colds, coughs, and other respiratory infections. In addition, garlic can increase blood circulation, boost immunity, protect against cancer, lower cholesterol levels, prevent heart disease, and reduce stress.

Do not ingest large amounts of raw garlic to avoid possible health problems. It does not harm you if you consume small amounts regularly, however. This is especially true with young children who might accidentally swallow some.


Statistics

  • Herbs are among the most popular and widely used medicinal remedies. According to a survey conducted by the National Institutes of Health, herbs were used by over 38% of adults in the United States.
  • The global herbs market is expected to reach more than $125 billion by the end of 2025.

External Links

amazon.com

doi.org

en.wikipedia.org

onlinelibrary.wiley.com

How To

How to use herbs safely?

Many people think that herbs should only be used under medical supervision because they believe that some herbs are poisonous. However, this is not true.

Many herbs have long histories of safe use. For example, garlic has been used for thousands of years to fight infections. It's also been shown to lower cholesterol levels and reduce high blood pressure.

However, if you're pregnant or nursing, avoid taking certain herbs. You should also avoid them if you suffer from allergies or sensitivities to herbs.

You can do several things to ensure you get the best results from your herbs and supplements. First, always read labels before consuming anything containing herbs or spices. Second, take the lowest dose recommended on the label. Third, don't use more than one supplement at any given time. Fourth, talk to your doctor about how to combine specific herbs and supplements. Finally, keep track of your consumption to know whether you need to adjust your dosage.